Sweet Meatball Soup
December 31st, 2012
Sweet Meatball Soup
Servings
4
Ingredients
- Meatballs
- 1/2 lb ground beef or lamb
- 1/2 tsp garlic minced
- 1 Tbsp onion finely chopped
- 3/4 tsp rosemary
- 3/4 tsp basil
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1-2 Tbsp coconut oil
- 1/4 cup bone broth or water
- Soup
- 1 spaghetti squash
- 1 Tbsp coconut oil
- 2 sweet onions roughly chopped
- 2 cloves garlic peeled and smashed
- 9 stalks asparagus cut into bite-sized segments
- 1 cinnamon stick
- 6 cups bone broth
- 12 meatballs uncooked
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp gluten-free fish sauce
Servings:
Units:
Instructions
Meatballs
- Put meat, garlic, onions and spices in large mixing bowl.
- Using your hands, mash ingredients together to incorporate spices well into meat.
- Form meat into 12 meatballs.
Soup
- Cut spaghetti squash in half down the middle. Scoop out the seeds and discard.
- Heat coconut oil over medium heat and sauté onions, about 3-4 minutes.
- Add garlic cloves. Cook 2-3 more minutes until onions begin to brown, then add to bottom of slow cooker.
- Place spaghetti squash halves face down on top of onions. Scatter asparagus around squash.
- Add cinnamon stick, spices, fish sauce, and broth. Stir together to incorporate spices.
- Place uncooked meatballs in slow cooker fully and partially submerged in broth.
- Cook on high in slow cooker for 5 hours until meatballs are cooked through.
- Discard cinnamon stick. Remove squash from soup to let cool a bit before spooning squash out from skin. Stir squash into soup and serve hot.
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